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Ingredientes
- carol kaplan crust
- 1 1/2 c. graham cracker crumbs (5 ounce.)
- 2 Tbsp. sugar
- 1 pch salt
- 1/2 c. unsalted butter melted filling
- 1 env unflavored (1 t) gelatin
- 1/3 c. water
- 1 c. sugar
- 2/3 c. key lime juice
- 5 x Large eggs separated
- 1 Tbsp. freshly grated lime zest
- 2 Tbsp. tequila optional
Direcciones
- CRUST: Preheat oven to 325 . Combine the crumbs, sugar and salt in a mixing bowl and toss together. Add in the butter and stir vigorously till blended. With your fingers press and pat the mix over the bottom and sides of a 9" pie pan, taking care not to make the sides too thick.
- Bake the crust for 8 min , then cold completely before filling. KEY
- LIME FILLING: In a heavy-bottomed saucepan, sprinkle the gelatin over the water and let stand for a few min to soften. Add in 1/2 C of the sugar and the Key Lime juice and mix well. The add in the egg yolks and whisk till blended. Place over moderate heat and cook, stirring constantly, till the mix thickens slightly and barely reaches a simmer, 5 - 10 min; Don't ALLOW TO BOIL. Stir in the lime zest.
- Pour the gelatin mix into a bowl and chill, stirring occasionally till it mounds when dropped from a spoon and is the consistency of unbeaten egg whites, about 1 hour. Stir in the tequila if you like. In a medium bowl, beat the egg whites till soft peaks form, then gradually add in the remaining 1/2 C sugar and beat till stiff peaks form. Gently fold the lime mix unto the whites, then pile into the cooled crust. Refrigerateseveral hrs before serving.
- Williams-Sonoma in-store recipe card.
